Fresh Backfin Lump Crab Salad
From rescue_ranger 13 years ago
- 20 to make
- Serves 4
With summer on the way it time to start thinking about some cool salads for those hot summer afternoons or light dinners for the muggy evenings, this is one of my favorite summer salads and living in VA I am fortunate enough to be able to obtain the best sweet succulent Maryland blue crabs, I can either go to the docks or spend a lazy afternoon pulling them up with a chicken neck tied to a string from under the pier. Read more I hope you enjoy this as much as I do RR See less
Ingredients
- 16 oz. blue crab backfin crabmeat shopping list
- 2 whole Asian pears, diced shopping list
- 2 medium celery stalks, diced shopping list
- 1 medium carrot, diced shopping list
- 1 medium leek greens, washed and diced shopping list
- 4 oz. water chestnuts, chopped shopping list
- 1/2 cup orange blossom honey shopping list
- 1 cup Clos du Bois Chardonnay shopping list
- 1 cup mayonnaise shopping list
- 1/2 cup crème fraiche shopping list
- 6 oz. toasted cashews or pecans, course chopped shopping list
How to make it
- 1. Drain crabmeat of excess moisture.
- 2. Combine diced pears with Clos du Bois Chardonnay.
- 3. Combine crabmeat, pear and wine mixture, add all other ingredients, mix well
- 4. Chill for an hour or more and serve the crabmeat salad on a bed of greens with crispy toast points and some sharp Swiss or cheddar cheese with a glass of the Clos du Bois Chardonnay
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